Ingredients:
1 well-packed cup full-flavored brown sugar
Scant 2/3 cup Lyle's Golden Syrup (this is the secret)
2 tablespoons premium dark rum
4 tablespoons butter
3 eggs
1/4 teaspoon salt
2 cups broken pecan meats
16 unbroken pecan halves
9-inch pie pan with home made crust (use King Arthur's Flour; and equal portions each of butter and Crisco)
Preheat oven to 350. In large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum, and butter to the boiling point, stirring constantly and scraping back any foam that clings to side of pan. Let this mixture boil for about 1 minute. Remove from the heat and let cool while, in a separate bowl, you beat the eggs until creamy.
When the boiled syrup has cooled, beat in the eggs, salt, and broken pecan meats. Pour the mixture into the unbaked pie shell.
Take some of the unbroken pecan halves and arrange into a French starburst on top. Bake for about 50 minutes, or until a skewer inserted into the center of the pie comes out clean. (This is the hard part.) Cool the pie on rack. Serve at room temperature with plenty of unsweetened whipped cream.
